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Sauces: Classical and Contemporary Sauce Making by James Peterson
Notes about this book
Notes about Recipes in this book
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Fettuccine and shrimp with crustacean cream sauce (fettuccine alla crema di scampi)
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emiliang on January 22, 2013
The cream sauce is the real standout here, and I think it's become my favorite go-to sauce for shrimp and pasta dishes. I didn't have time to prepare the "crustacean butter" required by the recipe. Instead I made a quick stock using the shrimp shells and mixed in some butter. Also, I replaced dried thyme for fresh and oregano for marjoram. Still an outstanding sauce!
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Reviews about this book
- ISBN 10 0442026153
- ISBN 13 9780442026158
- Linked ISBNs
- 9780442026516 Hardcover (United States) 10/1/1997
- 9780471292753 Hardcover (United States) 1/26/1998
- 9780471289043 Hardcover (United States) 4/1/1991
- 9780442237738 Hardcover (United States) 1/1/1991
- Published Jan 01 1998
- Format Hardcover
- Language English
- Edition 2nd
- Countries United States
- Publisher Van Nostrand Reinhold
Publishers Text
"After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces grounded in common sense, infuses one with renewed faith." So said no less an authority than the late Richard Olney, who as the acknowledged master of the contemporary culinary arts, possessed the perspective to judge what is merely history, and what is truly historic.Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs.
Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson's romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of sauce-making's traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve.
More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks.
Other cookbooks by this author
- Baking: 300 Recipes, 2000 Photographs, One Baking Education
- Baking
- Chicken and Other Poultry: James Peterson's Kitchen Education
- Cocina Esencial
- Colorado Mountain College
- Comment tout cuisiner ? (French Edition)
- Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education
- Cooking
- The Duck Cookbook
- Essentials of Cooking
- Essentials of Cooking
- Essentials of Cooking
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Fish & Shellfish: The Definitive Cook's Companion
- Glorious French Food: A Fresh Approach to the French Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- James Peterson's Kitchen Education: Soups and Broths
- Kitchen Simple: Essential Recipes for Everyday Cooking
- Kitchen Simple
- Meat: A Kitchen Education
- Meat
- The New French Classics
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making, 3rd Edition
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classic and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education
- Simply Salmon
- Simply Shrimp: With 80 Globally Inspired Recipes
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Sweet Wines: A Guide to the World's Best with Recipes
- Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, and Tricks
